You Won't Believe How Amazing Cowboy Caviar Is

Ingredients

• 1/3 cup Olive Oil (extra‑virgin, for vinaigrette)
• 2 tablespoons Red Wine Vinegar (for acidity in vinaigrette)
• 2 tablespoons Lime Juice (freshly squeezed from 2 limes)
• 1 tablespoon Soy Sauce (adds umami; low‑sodium preferred)
• 1 teaspoon Garlic Chili Paste (e.g., sambal oelek or homemade)
• 1 tablespoon Frozen Orange Juice Concentrate (adds sweet orange flavor)
• 1 teaspoon Bay Seasoning (blend of garlic powder, onion powder, salt, pepper)
• 1/2 teaspoon Smoked Paprika (for color and smoky flavor)
• 1/2 teaspoon Ancho Chili Powder (mild, sweet Mexican chili flavor)
• 1 teaspoon Dijon Mustard (emulsifier for vinaigrette)
• 1 medium Red Bell Pepper (seeded and diced)
• 1 small Red Onion (peeled and diced)
• 3 stalks Green Scallions (chopped; reserve green tops for garnish)
• 2 medium Tomatoes (quartered, seeded, diced)
• 1 large Avocado (peeled, pitted, diced; add just before serving)
• 1 small bunch Fresh Cilantro (finely chopped; reserve some for garnish)
• 15 ounce Black Beans (canned, drained and rinsed)
• 15 ounce Black‑Eyed Peas (canned, drained and rinsed)
• 15 ounce Corn Kernels (canned, drained (use fresh if preferred))
• 4 ounce Canned Green Chilies (drained; found in taco aisle)
• 6 small Flour Tortillas (cut into chips; can substitute corn tortillas for gluten‑free)
• as needed spray Avocado Oil Spray (for crisping tortilla chips)
• to taste pinch Salt (lightly sprinkle on chips)

Instructions

1. Prepare the Vinaigrette

   In a mixing bowl combine olive oil, lime juice, red wine vinegar, soy sauce, garlic chili paste, frozen orange juice concentrate, bay seasoning, smoked paprika, ancho chili powder, and Dijon mustard. Whisk vigorously until the mixture emulsifies and thickens slightly.

   Time: PT5M

2. Chill the Vinaigrette

   Cover the bowl with plastic wrap and place it in the refrigerator to let the flavors meld while you prep the vegetables.

   Time: PT10M

   Temperature: 4°C

3. Dice the Vegetables

   Using a sharp knife, dice the red bell pepper and red onion into ½‑inch cubes. Thinly slice the green scallions, reserving the green tops for garnish. Quarter the tomatoes, scoop out seeds, then dice the flesh. Halve the avocado, remove the pit, scoop out the flesh and dice it.

   Time: PT15M

4. Rinse Canned Ingredients

   Drain and rinse the black beans, black‑eyed peas, corn kernels, and green chilies under cold water. Let them drain in a colander for a minute.

   Time: PT5M

5. Combine Salad Base

   In a large bowl combine the diced bell pepper, red onion, scallions, tomatoes, avocado, cilantro, black beans, black‑eyed peas, corn, and green chilies. Toss gently.

   Time: PT5M

6. Dress the Salad

   Remove the vinaigrette from the fridge, give it a quick whisk, and pour about three‑quarters over the salad. Toss thoroughly; add more vinaigrette if needed to coat evenly.

   Time: PT5M

7. Make Tortilla Chips

   Stack the tortillas, cut each into 6‑8 wedges using a pizza cutter. Lightly spray both sides of the wedges with avocado oil spray, sprinkle with a pinch of salt, and arrange in a single layer on the air‑fryer tray.

   Time: PT2M

8. Crisp the Chips

   Air‑fry the tortilla wedges at 375°F (190°C) for 1½ minutes, flip, spray lightly again, and fry another 1½ minutes until golden and crisp.

   Time: PT10M

   Temperature: 190°C

9. Plate and Garnish

   Transfer the dressed salad to a serving bowl, sprinkle the reserved cilantro and scallion greens on top, and serve alongside the warm tortilla chips.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

9 g

Fiber

8 g

Ingredient Substitutions

• Instead of Olive Oil: Avocado Oil, Canola Oil
• Instead of Red Wine Vinegar: Apple Cider Vinegar, White Wine Vinegar
• Instead of Lime Juice: Lemon Juice
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Garlic Chili Paste: Sriracha, Harissa
• Instead of Frozen Orange Juice Concentrate: Fresh orange juice (reduced)
• Instead of Bay Seasoning: Seasoned Salt
• Instead of Smoked Paprika: Regular Paprika
• Instead of Ancho Chili Powder: Chipotle Powder (smokier)
• Instead of Dijon Mustard: Whole‑grain mustard
• Instead of Red Bell Pepper: Yellow Bell Pepper
• Instead of Red Onion: White Onion
• Instead of Green Scallions: Chives
• Instead of Tomatoes: Roma Tomatoes
• Instead of Avocado: Guacamole (store‑bought)
• Instead of Fresh Cilantro: Parsley (different flavor)
• Instead of Black Beans: Kidney Beans
• Instead of Black‑Eyed Peas: Pinto Beans
• Instead of Corn Kernels: Fresh or frozen corn
• Instead of Canned Green Chilies: Fresh jalapeños (minced)
• Instead of Flour Tortillas: Corn Tortillas
• Instead of Avocado Oil Spray: Olive Oil spray, Cooking spray
• Instead of Salt: Sea Salt

Equipment Needed

• Mixing Bowl
• Microplane
• Juicer
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Pizza Cutter
• Air Fryer
• Tongs (optional)
• Spoon or Salad Tongs

Critical Steps — Do Not Skip

• Emulsify the vinaigrette so oil and acid stay combined.
• Properly seed and dice tomatoes to avoid excess moisture.
• Dice avocado safely using a cross‑hatch method on the board.
• Do not overcrowd the air‑fryer; crisp chips in batches.

Chef Tips from the Video

• Use a microplane for garlic; it distributes flavor without visible pieces.
• The frozen orange juice concentrate adds a subtle sweetness that balances the lime acidity.
• For extra smoky depth, add a pinch of chipotle powder alongside the smoked paprika.

Troubleshooting

Storage

Refrigerator: Store the salad in an airtight container for up to 3 days; keep avocado separate if storing longer.

Freezer: Not recommended; texture of vegetables and avocado will degrade.

Room temperature: Serve immediately; chips lose crispness after an hour at room temperature.

Make-Ahead Tips

• Prepare the vinaigrette up to 24 hours ahead and refrigerate.
• Rinse and drain canned beans the night before; keep in a sealed container.
• Assemble the salad without avocado; add avocado just before serving for best texture.

Frequently Asked Questions